Pan Bagnat

13 ingredients
7 steps

Ingredients

  • large loaf of crusty bread
  • sliced tomatoes
  • roasted red peppers
  • marinated artichoke hearts
  • red onion
  • olives
  • capers
  • basil leaves
  • anchovies
  • oil-packed tuna or grilled chicken
  • salt and pepper
  • red- or white-wine vinegar
  • olive oil.

Directions

  1. 1
    Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
  2. 2
    Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
  3. 3
    Oil-packed tuna is classic; grilled chicken is also good.
  4. 4
    Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
  5. 5
    Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
  6. 6
    Refrigerate overnight or for up to 24 hours.
  7. 7
    Cut into pieces, and serve.

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